Servings: 4

Ingredients:

• 16 oz fat-free refried beans
• 6 scallions, finely chopped
• 1/4 cups fat-free sour cream
• 2 Tablespoons fresh cilantro, chopped
• 1 chipotle pepper in adobo sauce, chopped
• 14 1/2 oz stewed tomatoes, broken up
• 16 oz tube refrigerator fat-free polenta, cut into 12 rounds
• 3/4 cups shredded fat-free cheddar cheese
• 3 tablespoons sliced black olives

Instructions:

1. Preheat oven to 375°F. Spray a 8″x8″ baking pan with cooking spray.
2. Combine the beans, scallions, sour cream, cilantro, and chipotle in a medium bowl; set aside.
3. Spoon half the tomatoes into the bottom of the pan. Arrange the polenta in a single layer over the tomatoes.
4. Scoop bean mixutre over polenta.
5. Top with tomatoes, cheese and olives.
6. Bake uncovered until heated through and the cheese melts, about 25 minutes.
7. Let stand 5 minutes before serving.

Tweaked from Weight Watcher’s In One Pot.

Index Tags: beans • casserole • cheese • Recipes • sour cream • TexMex • vegetarian • Weight Watchers© Core